Lemon Rice Mix

Mor Kulambu is a popular South Indian dish that is made from slightly sour yogurt and pairs beautifully with steamed rice. It can be made with and without coconut. Here is a step by step recipe to make Mor Kuzhambu Brahmin Style.

The Chettinad way of life revolves around really spicy and fragrant foods that arouse the senses like no other cuisine can! This quaint little town is located about 85km away from the temple city of Madurai in Tamil Nadu. It’s easily accessible by both road and rail while the nearest airports are in Madurai and Trichy.

A spicy tamarind dish, Kara Kuzhambu is an everyday lunch dish in Tamil Nadu that is served as an accompaniment to steaming rice. This recipe can be easily adapted to the vegetables available at home or even to non-veg sometimes! With the hurry-burry modern lifestyle of nuclear families, this dish is now increasingly becoming a weekend delicacy when the family is looking forward to some wholesome, earthy food. Some crispy/fried side-dish goes very well with this gravy and rice.

It is very flavorful, delicious and very simple to prepare. It can be had for lunch or packed for lunch or for travel (without coconut). When I have karuveppilai podi at home, I mix that with rice and make curry leaves rice otherwise I stick to this method. This is a typical Tamil Brahmin recipe without onion and garlic. Curry leaves as you all know is a rich source of iron which can help to improve low hemoglobin levels due to iron deficiency. It also aids in digestion.